Myra's cookery book

which you then put back in the stewpan. nutmeg 12... ... ... Let it boil an instant. 13... ... » • . Take the stewpan off the fire and place the pieces of rabbit on a hot dish. GAME. i8i RABBITS, d la Bourguignonne— {continued). Order. Ingredients, Quantities. Method. 14... Yolks of eggs 3 1 Beat up together. 15... Lemon juice For fla- vouring 16... Salt and pepper Add. 17... Pour the egg, &c., gradually into the sauce in the stewpan, stirring all the time, but do not let it boil. 18... ••• ••• **• Pour the sauce over the rabbits and serve. 14.-RABBITS, an chasseur. Order. Ingredients. Quantities. Method. I ... Small rabbits 2 ... Skin and draw. 2... ... ... ... ... Dress as for boiling, but cut off the heads. 3-- Salt and pepper ... Put the rabbits into a deep dish. 4... Sprinkle over. 5... Olive oil I flask ... Pour over and let the rabbits soak an hour or two. 6... ... ... Put them on the gridiron and sprinkle them during the broiling with the oil they have been soaked in. 7... Salt and pepper ... Sprinkle over the rabbits and turn them. 8... g... Parsley Eschalot 1 Chop fine and put them in a sauce- 10... Tarragon ... ... j pan. 1 1... Water or stock I wine j 12... Vinegar Salt and pepper glass i tea- spoonful Pour over the herbs. 13... Add. 14... ... ... Let the sauce simmer. 15... ... Pour round the broiled rabbits and 5?erve. MYRA'S COOKERY BOOK. 1S3 15. — RABBIT, e)i civet. Order. Ingredients. Quantities. Method. 11 12 13 Rabbit Butter Fat bacon Flour Stock Claret Small onions Bunch of herbs Bay leaf Pepper (not salt because of the bacon) 3 oz- ilb. I dessert spoonful 1 pint ... i pint ... Skin, draw, and cut up. Melt in a stewpan over a slow fire. Cut in slices and brown in the butter. Add the pieces of rabbit. Let them brown on both sides. Take out the rabbit and bacon and keep them hot. Dredge gradually over the butter, stirring all the time. I Pour over gradually, still stirring. Put back the rabbit and let all boil uncovered i hour. • Add before it has done stewing. Serve in a deep dish with the sauce. 16.— ROAST RABBIT, French receipt. Order. Ingredients. Quantities. Method. I... Rabbit Skin and truss like a hare. 2... Butter 2 OZ. Melt in a stewpan over a gentle fire. 3... t • • • • • ... ... Put the liver, &c., in the butter. 4... Salt and pepper ... ... Sprinkle over. 5... Put the rabbit in and turn it till it is hot, then take it out and let it get quite cold. 6... Bacon iib. ... Lard it with fat bacon. 7... Roast it ^ hour, basting with buttet or with the following sauce receipt. GAME tS3 17.-SAUCE TO SERVE WITH ROAST RABBIT. Order. Ingredients. Quantities. Method. I... Liver of the Pound it. 2... rabbit Butter 2 OZ. Melt in a saucepan over a quick fire. . • ... Throw in the pounded liver. 4... Salt and pepper Sprinkle over, stirring with a wooden spoon. 5... Stock or water i pint ... Add, still stirring. 6... Eschalot 1 Chop and add. 7... Vinegar 2 or 3 drops Add, still stirring. 8... Dripping from the rabbit ... Add. 9... ... ... «». Put this sauce into the dripping-pan and baste the rabbit with it during the last i hour. 10... Serve it in a sauceboat. 18. -RABBIT, boiled. Order. Ingredients. Quantities. Rabbit Warm water 5 •• 6...